Cherry Cheesecake Swirl Brownies That Steal the Show

These Cherry Cheesecake Swirl Brownies combine fudgy chocolate brownies with creamy cheesecake and tart cherries, perfect for dessert lovers.

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Prep Time 20

Cook Time 50

Cooling Time 1

Total Time 2 10

Servings: 12 brownies

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Brownie Base

1 cup unsalted butter Provides moisture and richness; substitute with margarine or coconut oil for a dairy-free option.
2 cups granulated sugar Sweetens the brownies; consider brown sugar for a deeper flavor.
1.25 cups unsweetened cocoa powder Gives the brownies their rich chocolaty base; Dutch-processed cocoa lends a milder flavor.
1 teaspoon salt Enhances sweetness and balances flavors; use sea salt for a gourmet touch.
1 teaspoon baking powder Helps brownies rise and achieve a lighter texture; can substitute with baking soda.
1 tablespoon extract Adds depth of flavor; choose your favorite for a personalized touch.
4 large eggs Acts as a binding agent, keeping brownies moist; flax eggs can be used for a vegan option.
1 cup all-purpose flour Provides structure; for gluten-free, substitute with almond flour.
1 cup mini chocolate chips Increases chocolate flavor and adds texture; dark chocolate chips are a great alternative.

Cheesecake Layer

16 oz cream cheese Forms the creamy cheesecake layer; use Neufchâtel for a lower-fat option.
0.5 cup granulated sugar Sweetens the cheesecake layer.
0.5 cup all-purpose flour Provides structure; vegan cream cheese is a suitable substitute.
0.25 cup heavy cream Adds richness to the cheesecake; replace with full-fat coconut milk for a non-dairy version.
2 large eggs Binds the cheesecake mixture; silken tofu blended can be used for a vegan alternative.
1 can cherry pie filling Provides the fruity layer; fresh cherries can be used for a custom flavor.

Equipment

9 x 13 inch baking pan
mixing bowls
Microwave
whisk
knife

Method

Preparation Steps

Preheat your oven to 350°F (175°C) and prepare a 9 x 13-inch baking pan by greasing it or lining it with parchment paper.
Melt 1 cup of unsalted butter in a microwave-safe bowl for about 30-60 seconds, then stir in 2 cups of granulated sugar until smooth.
Gradually mix in 1¼ cups of unsweetened cocoa powder, 1 tsp of salt, 1 tsp of baking powder, and your choice of 1 tbsp extract, then whisk in 4 large eggs one by one.
Fold in 1 cup of all-purpose flour and then stir in 1 cup of mini chocolate chips.
In another bowl, beat 16 oz of cream cheese until smooth, then add ½ cup of granulated sugar, ½ cup of all-purpose flour, ¼ cup of heavy cream, and 2 large eggs until well combined.
Pour half of the brownie batter into the prepared pan, followed by the cheesecake mixture, dolloping the cherry pie filling over the top.
Dollop the remaining brownie batter on top and create swirls with a knife, then bake for 45-50 minutes.
Allow the brownies to cool completely in the pan at room temperature before chilling in the refrigerator for at least 1 hour.

Nutrition

Serving: 1brownieCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These brownies can be stored in an airtight container for up to one week. For longer storage, freeze for up to one month, best when frozen uncut.

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